Easy Korean Beef!

Ingredients

• 1 pound Ground Beef (80/20 lean, break up with a spoon while cooking)
• 1/2 teaspoon Salt (Kosher or sea salt)
• 1/4 teaspoon Black Pepper (Freshly ground)
• 2 medium Shallots (Finely minced)
• 2 cloves Garlic (Minced)
• 1 teaspoon Fresh Ginger (Minced)
• 1/4 cup Soy Sauce (Low‑sodium preferred)
• 1/4 cup Granulated Sugar
• 1 tablespoon Rice Wine Vinegar
• 1 teaspoon Sriracha
• 1 teaspoon Korean Chili Flakes (Gochugaru)
• 1 teaspoon Sesame Oil (Toasted sesame oil for flavor)
• 1 tablespoon Lime Juice (Freshly squeezed)
• 2 tablespoons Cilantro (Chopped)
• 2 stalks Green Onion (Thinly sliced)
• 1 teaspoon Cornstarch (Mixed with 1 tablespoon water to form a slurry)
• 1 tablespoon Water (For cornstarch slurry)

Instructions

1. Prep Ingredients

   Finely mince the shallots, garlic, and ginger. Chop cilantro and slice green onions. In a small bowl, whisk together cornstarch and water to make a slurry.

   Time: PT5M

2. Brown the Beef

   Heat a little oil in the skillet over medium‑high heat. Add the ground beef, season with salt and pepper, and cook, breaking it up, until about halfway done (≈4 minutes).

   Time: PT4M

   Temperature: Medium‑high

3. Add Aromatics

   Add the minced shallots, garlic, and ginger to the beef. Stir‑cook for about 30 seconds until fragrant.

   Time: PT30S

   Temperature: Medium‑high

4. Build the Sauce

   Pour in soy sauce, sugar, rice wine vinegar, sriracha, Korean chili flakes, and sesame oil. Stir to combine and let the mixture come to a gentle simmer.

   Time: PT1M

   Temperature: Medium

5. Thicken and Finish

   Stir in lime juice, cilantro, green onion, and the cornstarch slurry. Cook, stirring, until the sauce thickens and coats the beef, about 2–3 minutes.

   Time: PT3M

   Temperature: Medium

6. Serve

   Taste and adjust seasoning if needed. Serve hot over steamed rice, noodles, or lettuce leaves.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

15g

Fat

15g

Fiber

1g